Spiced Pumpkin Cake

Loaf cakes are my baking anchor. They are sweet, sturdy parcels of reassurance. Sliceable. Wrap-able. Gift-able. When in doubt of anything I bake a loaf cake. Playing with pumpkin meant making cake and I went humble, unadorned and freshly baked. I made a cake to have with coffee. There is no reason why this mix cannot be baked in a round tin or a square tin or even into muffin cases. It would most likely appreciate a dollop of sour, cream cheese icing if you felt so inclined. The pumpkin doesn’t come through with a strong flavour, much like carrot or courgette, it bakes into the crumb adding only moisture and earthen undertones.

For my cake I actually used a couple of teaspoons of Arabic Coffee Spice which is a blend of cardamom, cinnamon, allspice, cloves, nutmeg, vanilla and pepper. If you can lay your hands on this stuff it gives a wonderfully rich, spiced aroma. If not, no fear, simply use what you have knocking around. This is a cake for rainy afternoons, it pairs well with a woolly jumper and a mug of something steamy.


Spiced Pumpkin Loaf Cake

(Make 1 loaf)



200g pumpkin pureé

250g caster sugar

2 eggs

125ml sunflower oil

80ml milk

1 tsp. vanilla extract

225g plain flour

1 ½ tsp. baking powder

1 tsp salt

2 tsp Arabic coffee spice


1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger



  1. Preheat oven to 180°C/160°C Fan/Gas Mark 4 and line/grease a 25cm loaf tin.
  2. Blend together the pumpkin, sugar, eggs, oil, milk and vanilla.
  3. In a separate bowl sift together the flour, baking powder, salt and spices.
  4. Combine wet ingredients with dry and pour into the prepared tin.
  5. Bake for 50-60 mins or until a skewer comes out clean.
  6. Cool for a while in the tin before transferring to a cooling rack.
  7. Put the kettle on.




  1. Spiced Pumpkin Loaf Cake looks delicious but although method refers to banana,not mentioned in ingredients .Would you kindly clarify therefore.


    1. Hi Jacqueline, thanks for this. The banana was left in the instructions from an experiment phase with this loaf. I originally made a version using 1 banana and half the amount of pumpkin purée, it makes a slightly sweeter loaf. I’ve removed it from the above instructions.


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